Everyone, I just purchased a new portable gas grill that carries like a suitcase. Today I tried grilling pizza using the method where you par bake the dough on one side directly on the grill. Add the toppings to the browned side and bake again directly on the grill. I'm happy to report some great results. I also grilled a slab of London Broil which also came out great. Check it out!

1.) Wash tomatoes. You will need 1 pound of tomatoes for each cup of liquid tomatoes that the recipe calls for.

2.) Cut up the tomatoes into about 1 inch by 1 inch pieces and add to blenderto make the blender about half full. Pulse in 1 second intervals to grind upand liquefy the tomatoes. Do not allow blender to run for more than one secondat a time because it will create a pink liquid by introducing too much air intothe mix.

3.) Place a wire screen type strainer over a large bowl and put in the groundtomatoes. Then use a rubber spatula to stir and compress the ground tomatoesinto the screen to create the liquid tomato. Discard any leftover seeds, skins,and pulp.

Note: You can alternatively use a food mill for this step above.

Cook the Sauce

1.) Combine the liquid tomato and tomato paste in the pot and cook over med-low heat for about 15 to 30 minutes to reduce it to a pizza sauce consistency.

For kicks and grins, I made a couple pies by throwing the dough straight onto the hot grill (I'm guessing 600-650F? I didn't check), flipping it over, topping the side I just cooked, and when the other side looked done, I put it in a hot oven for a minute or two to finish it off.

65% hydration3% yeast2% Ischia culture

Dough had about 24 hours total rise.

First pie is pepperoni, second is red onions roasted with a little homemade smoked kosher salt and bacon.

I made some ribs in the smoker a few days ago, and used the leftovers for a BBQ pizza tonight. The funny thing is, I had intended to make just one pizza with the small pile of pulled rib meat I had left. But when my guests saw the pile, they all wanted it on their pizza. So I only had a small amount left for the pizza I ate myself, and photographed.

The rub was 1 part sugar to 1 part salt (divided into 4 types - garlic, onion, celery, and seasoned). Plus other small amounts of spices, including cayenne.

The sauce was 1 part ketchup to 1/4 white wine vinegar and 1/3 molasses. Plus lot of other spices, including a generous amount of cayenne.

Pizza had mozz, rib meat, roasted scallions, a swirl of sauce, and hot peppers held in vinegar.